Improving the sensory, physicochemical and microbiological...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 8

Improving the sensory, physicochemical and microbiological quality of pastirma (A traditional dry cured meat product) using chitosan coating

Abdallah, Marwa R.S., Mohmaed, Mai A., Mohamed, Hussein M.H., Emara, Mohamed M.T.
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Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.08.006
Date:
August, 2017
File:
PDF, 398 KB
english, 2017
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